Wednesday, June 19, 2019

The recent addition to my culinary repertoire is her chocolate budino recipe. Honestly, there's no sense in copying it here. What I will give you is my ingredient list, with weights for pretty much everything:

5 large egg yolks

75g granulated sugar

2 cups (472g) heavy cream

232g Scharffen Berger 70% cacao (8 oz)

12g (2 tsp) unsalted butter

1/2 tsp grey salt

tsp espresso powder

1/4 tsp vanilla

2 tsp Chambord

If you're among the kitchen cowards like me who are terrified of phrases like "coats back of spoon", know that I did a little research. The temp I raise the custard mixture to is 160˚F. I pulled it immediately and dumped it over the chocolate.

I use a paring knife and shave the chocolate from the block so it melts well.

The cups took the better part of 2 hours to set, so that's your lead time for the recipe.

Smitten Kitchen suggests a less in your face version, with a semi sweet chocolate rating in the 60% range and without the espresso powder boost. I actually gave it most of a tbsp of Chambord but it didn't come through. Maybe owing to the bumped chocolate. Next time, more!